Champurrado with a heart (photo by ajgazmen courtesy of Flickr)

While Champurrado is often associated with the holidays, as the perfect accompaniment to tamales, champurrado can be enjoyed any time of the year. It actually is a favorite beverage of the dead, along with plain atole, and is enjoyed by all during Dia de los Muertos.

Champurrado is a relatively simple recipe, but many believe the flavor and character comes from the maker. A viewing of Like Water for Chocolate best explains the popular belief that the feelings of the creator can be transferred to what they make. Many of Mexico’s most famous dishes are relatively simple, like champurrado. However, they can vary in taste countrywide and even from town to town and family to family.

Bowl of masa (photo by Brad Lauster courtesy of Flickr)

Champurrado, like some of the most magnificent dishes in Mexico, starts with a simple concoction. While masa is a term that can be used for dough, masa usually relates specifically to the corn dough used in making tamales, tortillas and gorditas. Masa is made from corn that is treated with lime and water, dried and ground. This is the simple addition to standard Mexican Chocolate which transforms the cocoa beverage into champurrado.

Rich champurrado (phto by dozerethv couresy of Flickr)

The basic recipe for champurrado calls for some of the best ingredients Mexico has to offer. While home made ground masa is the preferable, the store bought variety will suffice. Mexican chocolate can now be found in supermarkets all over the world and stands alone from hot cocoa mixes. It usually has sugar and cinnamon already added. While vanilla extract works, a vanilla pod freshly scrapped will produce a decadent treat. Chili is sometimes added for spice.

The following is a simple recipe using ingredients that can usually be found in any grocery store.

1/2 cup of masa harina flour mixed with 3 cups of water

2 cups of milk

dash of salt to taste, as well as chili to taste

Scrapings of 1 vanilla pod

2 disks of Mexican chocolate (more or less)

Heat the milk with the chocolate until melted. Mexican chocolate will have some cocoa nibs that do not melt completely. Add the vanilla, salt and chili. Stir in the masa mixture and simmer for about 15 minutes. Finish it off with a molinillo, if you happen to have one in your kitchen. It is the weapon of choice for frothing up champurrado.

The mollinillo is the choice frother for Mexicans (photo by fotobydave courtesy of Flickr)